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Prepare time: 10 min
Cook: 30 min
Ready in: 40 min

An easy, delicious and meat-free chilli con carne recipe that is perfect for making ahead and freezing.


  • 2 tbsp olive oil
  • 3 cloves of garlic minced
  • 1 large red onion thinly sliced
  • 2 celery stalks finely chopped
  • 2 medium carrots peeled and finely chopped
  • 2 red peppers roughly chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 800 g tinned chopped tomatoes
  • 400 g tin of red kidney beansdrained and rinsed
  • 100 g dried red lentils
  • 400 g frozen soy mince
  • 250 ml vegetable stock

Optional Add-Ins

  • 1 tsp miso paste
  • 2 tbsp balsamic vinegar
  • A large handful of fresh coriander roughly chopped

To Serve

  • Cooked basmati rice
  • Extra chopped coriander
  • A squeeze of lime juice


  1. Heat the olive oil in a large saucepan.
  2. Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
  3. Add the cumin, chilli powder, salt and pepper and stir.
  4. Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
  5. Simmer for 25 minutes.
  6. Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!

Note: Freezes well. Keeps for up to 4 days refrigerated.

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